Tuesday, August 7, 2007


  • 1 cucumber
  • coarse salt
  • 2 1/4 cups plain yogurt (whole-milk best)
  • 1 teaspoon dried mint
  • 1-2 cloves garlic
  • extra-virgin olive oil, to drizzle over

Peel and dice the cucumbers finely. Salt and rest for while to drain. Drain yogurt over cheesecloth.

Mix yogurt and cucumbers. Stir in the dried mint, most of the fresh mint, press in the garlic, stir again, and transfer into a serving dish. Sprinkle over the last leaves of chopped mint and drizzle with the oil.

Cover and refrigerate at least 2 hours before serving to allow flavors to develop and marry.

Serve as a mayonnaise substitute in sandwiches, as a dip for tortilla or pita chips, or as a sauce for lamb.

Yield: 8 servings

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